Chef John's Spicy Nashville Chicken

Prepare your chicken pieces by placing them in a large container. Combine buttermilk, pickle brine, hot sauce, and egg in a separate bowl to create the marinade. Pour this mixture over your chicken pieces, ensuring each one is well-coated. Cover the bowl and refrigerate for 2 to 4 hours, allowing the chicken to absorb the flavors.

Prepare a shallow dish by mixing flour and salt together. Remove your chicken from the marinade, gently blotting it with paper towels to remove excess moisture. Reserve any remaining marinade for later use. Toss your chicken pieces in the flour mixture, coating them evenly. Return your chicken to the marinade, allowing it to coat all sides; then remove any excess marinade, letting it drip back into the bowl. Coat your chicken once again in the flour mixture, paying close attention to all sides. Place your coated chicken on a rack, allowing it to sit for about 15 minutes to allow the coating to dry slightly.

In a large pot, melt butter and lard over medium-high heat. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper to the pot. Stir constantly until these ingredients are fully incorporated into the melted fats.

Transfer a small amount of vegetable oil to a cast iron skillet, leaving about 1/3 of the way at the top. Heat this oil to 350 degrees F over medium-high heat, carefully monitoring its temperature. Place your chicken pieces into the hot oil, skin side down. Maintain an oil temperature of 325 degrees F by adjusting the heat as necessary. Fry your chicken until it reaches an internal temperature of 160 degrees F, flipping it over and cooking for an additional 8 to 10 minutes per side.

Transfer your fried chicken to a rack, allowing any excess oil to drip off. Brush both sides of the chicken with your warm sauce.

Serve and enjoy!